Preheat Oven to 350 degrees.
Grease a 9 inch cake pan with olive oil.
In a large bowl, whisk together eggs, olive oil and milk until well combined.
In a second large bowl, whisk together the dry ingredients: sugar through salt.
Add the dry ingredients to the wet and whisk until just combined.
Pour into greased cake pan and bake for 1 hour until the top is golden and toothpick inserted
into the center comes out clean.
Let cool on a wire rack.
Run a knife around the edge of the pan and invert to remove cake.
In a liquid measuring cup, whisk together the Raspberry Blush White Balsamic Vinegar and powdered sugar until smooth.
Drizzle over top of the cake and arrange fresh raspberries on top and around cake.
Slice in wedges and serve.
Ingredients
Directions
Preheat Oven to 350 degrees.
Grease a 9 inch cake pan with olive oil.
In a large bowl, whisk together eggs, olive oil and milk until well combined.
In a second large bowl, whisk together the dry ingredients: sugar through salt.
Add the dry ingredients to the wet and whisk until just combined.
Pour into greased cake pan and bake for 1 hour until the top is golden and toothpick inserted
into the center comes out clean.
Let cool on a wire rack.
Run a knife around the edge of the pan and invert to remove cake.
In a liquid measuring cup, whisk together the Raspberry Blush White Balsamic Vinegar and powdered sugar until smooth.
Drizzle over top of the cake and arrange fresh raspberries on top and around cake.
Slice in wedges and serve.
